The ultimate version of one of Cuba’s most famous dishes, this Ropa Vieja recipe is positively PACKED with flavor!!Ā A myriad of flavorful ingredients and spices come together to make this dish truly unforgettable.Ā Make a double batch while you’re at it and you’ll be glad you have the leftovers!
If you’re looking for more exceptionally flavorful beef dishes from around the world try our Sega Wat, Guinness Stew, Hungarian Goulash, and Domoda!
What is Ropa Vieja?
Shredded beef and vegetables that resemble a heap of colorful rags Ā – that’s Ropa Vieja. Ā From the Spanish term for “old clothes”, this is one of Cuba’s most popular and beloved dishes. Ā So popular in fact that it’s one of the country’s designatedĀ national dishes.
This dish dates back to the Middle Ages of Spanish Sephardi, a loose adaptation of a dish that remains popular in southern and central Spain. Ā Traditionally it was a way to stretch the leftovers of stews such as puchero or cocida, both of which are garbanzo-based dishes as is the original Spanish version of Ropa Vieja. Ā This dish was later taken to Cuba where the Cubans made it their own.
Central in this dish are beef and tomatoes, both naturally umami-rich ingredients. Ā Added to that are zesty bell peppers, caramelized onions, and to that we’re going to add some additional ingredients and spices that will make your taste buds sing with joy!
What is the Best Cut of Beef to Use?
Traditionally Ropa Vieja is made with flank steak.Ā Have a look around the internet at all the ropa vieja recipes and virtually all of them call for flank. Ā That piqued my curiosity because here’s the thing: Ā Flank steak is from the bottom hard-working muscle area of the cow (ie, very lean/very little fat) so it not only has less flavor than some other cuts of beef, it’s also notoriously tough.
Because of its low fat content, flank steak is best suited to very quick, high heat cooking, like grilling. Ā It’s not the best choice for braising or slow cooking because without the fat content and connective tissue it dries out during the cooking process. Ā For all of these reasons flank steak used to be one of the cheaper cuts of beef. Ā But in recent years the price has sky-rocketed and in many places is double the cost of chuck.Ā But flank still continues to be used in nearly all ropa vieja recipes out of tradition because of its shape – the grains of the cut yield long strands of shredded beef resembling the dish’s namesake, torn clothing.
Flank steak is unique in that respect with those long tough strands. Ā But I wasn’t willing to sacrifice tenderness, flavor or cost for the sake of having long shreds of beef. Ā So I went to three different butcher shopsĀ and chatted with their butchers. Ā First I wanted to see their reaction when I told them I was looking for flank steak for a low and slow-cooked dish. Ā All three raised their eyebrows and asked me why on earth I’d want flank steak for that. Ā They all shook their heads and said that, hands down, the best choice for slow-cooked shredded beef was chuck. Ā Better texture, better flavor and at nearly half the price of flank.
Chuck works so well for slow cooking because the long cooking time over low heat breaks down the cartilage, melts the fat and keeps the beef moist while also adding a ton of extra flavor. Ā It’s by far the most popular beef cut of choice for slow cooking and shredding.Ā So what about the aesthetics element, those long strands of beef you get from the flank steak? Ā Chuck has short strands that after slow cooking and shredding typically look less pronounced and are mushier. Ā The way around that: Ā Simply ask the butcher to cut you a piece of chuck that is taller than it is wider (the height running with the direction of the grains). Ā That way you’ll get longer strands along with a deliciously flavorful, tender and moist shredded beef.
How to Make Ropa Vieja
Today we’re going to make some ultimate Ropa Vieja with a wonderfully rich depth of flavor! Ā In the end you’ll have to make your own judgment call, but I’m pretty confident you’re going to love it!
And at the same time we’re going to take a shortcut and braise the meat in the sauce rather than the traditional method of braising it in water, shredding it and then adding it to the sauce. Ā Doing it the first way releases those flavorful juices from the beef directly into the sauce and saves us a lot of time. Ā To mimic the extra step of making a separate stock, we’re also going to add whole carrots, celery and bay leaves and then discard them at the end, infusing the sauce with some umami qualities and natural sweetness from the vegetables.
Ingredients
For our ultimate ropa vieja recipe we’re adding an array of other classic Cuban and Spanish ingredients such as olives, pimientos and capers. Ā In addition to the red bell pepper that’s caramelized with the onions, we’re also going to add roasted red bell pepper in the end for added smokiness, sweetness and flavor.
You may be wondering, “what’s the difference between pimientos and red bell peppers? Ā Aren’t they the same thing?”Ā A pimiento, also called pimento or cherry pepper, is a variety of red chili pepper that is sweeter and more aromatic than red bell peppers (though some varieties of pimientos are hot). Ā They add a nice element of natural sweetness and flavor to this dish.
All of these ingredients combined with delicious spices result in a truly unforgettable Ropa Vieja – it’ll become a staple dish in your home!
Can You Freeze It?
Yes, ropa vieja freezes well!
Freeze it in a freezer-safe container or freezer bag for up to 3 months.Ā Remove it from the freezer, let it thaw in the fridge overnight, and slowly reheat it on the stovetop, in the oven, the microwave, or slow cooker.
Ropa Vieja Recipe
Let’s get started!
Pat the beef dry and sprinkle with salt and freshly ground black pepper.
Heat the oil in a Dutch oven over high heat. Ā Once very hot add the beef and brown generously on all sides.
I’m using my Le Creuset Dutch oven. I also have the Lodge Dutch oven that is a fraction of the price. I love both of them and use both on a regular basis.
Transfer the beef to a plate. Ā Do not discard the drippings and blackened bits in the pot, they are key to the flavor.
Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized.
Add the garlic and spices and cook for another minute.
Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan (scraping up the browned bits on the bottom of the pan).
Add the broth, crushed tomatoes, tomato paste and bay leaves. Ā Simmer for 5 minutes.
Return the roast to the pot along with the pieces of carrots and celery. Ā Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily.
Discard the celery, carrots and bay leaves.
Transfer the beef to a plate and shred it with two forks.
Return the shredded beef to the sauce.
Stir in the olives, roasted red peppers, capers and pimientos.
Simmer uncovered to thicken the sauce for 30 minutes.
Stir in the parsley.Ā Add salt and pepper to taste.
Your Ropa Vieja is ready to serve.
And its flavor only improves the next day if you can be patient enough to wait!
Serve with steamed or yellow rice and black beans.
Ropa Vieja only tastes better the next day as the flavors have more time to meld, so this is a perfect dish to make in large batches for leftovers!
Enjoy!
For more incredible beef stews from around the world be sure to try our:
- Guinness Stew
- Hungarian Goulash
- Sega Wat (Spicy Ethiopian Beef Stew)
- Pƶrkƶlt (Hungarian Beef and Onion Stew)
- German Goulash
- BEST Beef Stew
- Beef and Pepper Stew
- Beef Bourguignon
- Hachee (Dutch Beef and Onion Stew)
- Domoda (Gambian Peanut Stew)
Ultimate Ropa Vieja
Ingredients
- 2 pounds chuck ask your butcher to cut it taller than wider so you get long strands of beef along the grain. OR you can use flank steak (see discussion in this post about cuts of beef and why we recommend chuck over flank)
- 1 large yellow onion thinly sliced
- 1 of each large green red and yellow bell pepper, thinly sliced
- 4 cloves garlic minced
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 1 cup chicken broth
- 16 ounce can crushed tomatoes
- 6 ounce can tomato paste
- 2 bay leaves
- 1 large carrot cut in half
- 1 large stalk celery cut in half
- 1 cup green olives , rinsed and drained (you can slice them if you prefer)
- 1/2 cup roasted red peppers , drained
- 1/4 cup pimientos , drained
- 2 tablespoons capers , rinsed and drained
- 1/3 cup chopped fresh parsley
Instructions
- Pat the beef dry and sprinkle with salt and freshly ground black pepper.
- Heat a little oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate. (Do not discard the drippings and blackened bits in the pot, they are key to the flavor.)
- Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized. Add the garlic and spices and cook for another minute. Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan (scraping up the browned bits on the bottom of the pan).
- Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes.
- Return the roast to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily. Discard the celery, carrots and bay leaves.
- Transfer the beef to a plate and shred it. Return the shredded beef to the pot.
- Stir in the olives, roasted red peppers, capers and pimientos. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste.
Notes
Nutrition
Originally published on The Daring Gourmet June 27, 2016
Stephanie says
I recently tried ropa vieja for the first time at a Cuban restaurant, and vowed to make it at home ASAP. I realize it’s not the most “authentic”, but I was not disappointed! While it’s not exactly what we ate at the restaurant, it was amazing. Our friends were taking second and third helpings, and I still have a ton of leftovers. Add some cuban bread to soak up that delicious sauce and it’s a home run! I’ll definitely be making this again very soon.
Kimberly @ The Daring Gourmet says
So glad you enjoyed it, Stephanie, thank you!
Gary says
Making this tomorrow. I usually do dishes like these on the stove to start then transfer to a low oven (300 -325) covered for 3 hours. Would you still recommend the entire dish cooked on stovetop or does it matter?
Kimberly @ The Daring Gourmet says
Hi Gary, your oven method is perfect. Happy cooking! :)
Gary says
Thanks Kimberly……going at it in a few minutes…..Cold and raining now on the east coast. Perfect day for your “Ropa Vieja”!!!
Kimberly @ The Daring Gourmet says
Awesome, Gary, let us know how it goes!
Anna says
This was absolutely awesome- I used olives with stuffed jalapenos to kick it up a notch, no other changes. Will definitely put this in my top recipe selection!
Kimberly @ The Daring Gourmet says
Fantastic, Anna, thank you so much!
Tomas says
As a Cuban, I have to say this recipe is amazing, better than my moms :) who is an excellent cook
Kimberly @ The Daring Gourmet says
Thanks so much, Tomas!! :)
Esteban Laca says
1. This is not an “authentic” or “traditional” Ropa Vieja recipe.
2. This is an AMAZING variation that should turn into the “traditional” recipe over time because it is sooooooo much better.
Thank you so much for this recipe. I would have never thought to add the allspice and cloves. YUMMM.
Kimberly @ The Daring Gourmet says
Thanks so much, Esteban, I’m thrilled you enjoyed it as much as we do! :)
Ruth says
I first had Ropa Vieja 45 yrs ago at my neighbors home whom was from Cuba. This was so reiminicent of hers. Absolutely fantastic! I made it with chuck and it melted in your mouth. I would like to try and make it with pork. Should I just use a pork tenderloin or roast? Not sure what cut of pork would be best?
Kimberly @ The Daring Gourmet says
Terrific, Ruth, thank you so much! I would use pork shoulder or pork butt because they’re well-marbled and will have the same fall-apart/melt-in-your-mouth effect as the beef chuck roast. Tenderloin is too lean and will end up being dry. Let us know what you think of the pork version!
Patrick Rodak says
Made it this evening, I must say this was a very busy operation. It turned out absolutely amazing. Decided to wait to have it next day. The flavors are absolutely amazing. I will make this again as I have saved the recipe. Thank you for sharing this.
Kimberly @ The Daring Gourmet says
So awesome, Patrick, thanks so much!
Steensky says
This was awesome. Made it tonight. So happy to have come across this recipe. Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, thank you, Steensky!
Anonymous says
Delicious!!! I used the flank cut, cooked in the instant pot for 35 minutes. Great flavor. I made a few modifications- Added a tbsp of coriander powder to the spice mix. Minced the carrot and celery, and left it in. No pimentos or roasted red pepper because I didnāt have any! Turned out perfectly, the family loved it!
Julie Thompson says
One of the best Ropa recipes that I’ve tried…I add a half cup of fresh cilantro instead of parsley and will ALWAYS use pot roast instead of flank steak…I made it for years with flank and it was always chewy no matter how long I cooked it! The Pot roast is tender, yummy and doesn’t dry out! A WINNER! Thank you! Julie
Kimberly @ The Daring Gourmet says
Thank you so much, Julie, I’m thrilled you enjoyed it!
Tom Potter says
Wow. This was intensely delicious! It’s packed full of so much flavour. I used flank steak for those super long bits of beef.
I’ve never eaten anything Cuban before (not a popular cuisine in Australia) but this makes me want to try more, even if this isn’t exactly traditional…
Thanks for the recipe. :)
Kimberly @ The Daring Gourmet says
Fantastic, Tom, thanks so much!
Stephen William Moore says
I don’t care that some picky reviewers think it is not as authentic as they know. It’s delicious. Call it what you want. I call it tasty.
Kimberly @ The Daring Gourmet says
And that’s all that matters in the end – thank you, Stephen! :)
Kendra says
Sooo…this recipe is amaaaazing!!! Ropa Vieja is the only dish I order at my favorite local Cuban restaurant where I live. I just canāt venture to try something new cuz itās SO GOOD! this recipe was almost identical in flavor! The only adjustment I made was I halved the cumin and I added probably a tsp of sugar… will definitely, definitely, definitely make again. I used a chuck roast cuz thatās what I had. Served with rice, black beans and fried plantains. Delicious!!!
Kimberly @ The Daring Gourmet says
Fantastic, Kendra, thank you so much!
Jason K says
Heather, this was really good. I grew up in central America, live in Tampa now near the famous Columbia restaurant which has Ropa Vieja on their menu. I dare say this is as good if not better. Followed the recipe to the letter, except I used culantro from my yard instead of parsley. Thanks for sharing this, I’m so happy that I found and decided to make your recipe!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Jason, thank you!
RAUL CARVAJAL says
You are crazy. This is not a Cuban Ropa Vieja. No one in Cuba has ever cooked anything like that. The proablem with “new” chefs is that they dont use the right name for their dish, call it the Kimberly Stew, or any name and then it would be judged if it is good or bad, according to the person’s test. You can not grab on to a name and try to ride on it to cooking fame. Where were you born and raised? Try writing a book on Boston cuisine or Montana barbecue.
Robert says
What a dick. If you don’t like be it and move on. No need to be a dick about it. let’s see your recipe Michelin stared chef.
Natalie says
I agree, I have never seen so many outraged people over a recipe before in my life LOL I made it multiple times and I love it. obviously I cannot come and see if it’s authentic or not since I am Italian but I don’t care it tastes great!
sumer says
lol
steve@muacertification.com says
Hey Raul……..Time for you to just ferme la bouche………Make your own “authentic Cuban” version then post it so WE ALL can judge your “greatness”…..